Cinnamon Rolls Recipe

This is the recipe that was demonstrated at Super Saturday.  Please note that it was found on Pinterest.

Cinnamon Rolls

Submitted by Melanie Christensen

2C. Milk

2 cubes butter (1 cup

4 1/2 t. yeast

1/3 C. water

1 t. salt

4 beaten eggs

8-9  C. flour

Filling:

1 square softened butter and cinnamon and lots of sugar

Heat milk and 2 squares of butter together until butter is melted. Cool and set aside. (Or melt butter separately and add to warmed milk so the mixture is not so hot and doesn't have to cool so long.) Mix yeast and warm water; let stand 5 minutes. Add cooled milk, 1 1/3 C sugar, 1 t. salt, and 4 beaten eggs.  Add 4 C. flour and mix. Gradually add 4 additional cups flour. You may have to add extra flour after the 8 cups--just add a little at a time if needed to get the right consistency so the dough can be handled.  However, you may be find with 8 cops.  Dough should be firm but sticky. Cover with cloth and put in a warm place and raise 1-2 hours.  Dough should nearly be doubled in size. Divide dough in half and place 1/2 of dough onto floured surface and knead a little. Roll dough into rectangle about 1/2 inch thick.  DO NOT roll out too thin. To this have of dough, spread on 1/2 square of softened butter completely covering dough.  Then sprinkle a coating of star over the entire piece of dough.  Then a layer of cinnamon.  Be generous.  This is what makes them tasty.  Roll into a long roll.  Pinch edges together and slice with dental floss.  Place on greased/or parchment paper covered cookie sheet.  Repeat process with the second half of the dough.  Cover with clean cloth to raise for 2-5 hours.  They should be about double in size.  Bake at 350 for 10 minutes or until barely browned.  Remove from oven and let set for 5 minutes.  Drizzle with glaze while warm.  Yields 3-4 dozen.

Butter Cream Glaze:

1 cube softened butter

1t. vanilla

dash of salt

dash of cream of tartar

1 1/2 lbs. powdered sugar

scalded milk or cream

Add altogether...adding a little bit of milk at a time. alternately with the powdered sugar until desired consistency is reached. For cinnamon rolls, it needs to be a little thinner than regular icing.